Also Known as
Kashmiri mirch, Kashmiri mirchi

What are whole dry Kashmiri red chillies, Kashmiri mirch?

Most Indian savoury dishes are incomplete without a dash of chilli powder. However, when you want that mild zing and enticing red colour but also moderate spiciness, then Kashmiri chilli is the option. These chillies are smaller and rounder and less pungent but give a very vibrant red colour to a dish. In fact, they are specially bred for their vibrant red and moderate spiciness. Available in a wide range of colour values, the best varieties are bright red and valued for their high colour retention. They give a glowing red colour to dishes without imparting too much heat and make the dish more appealing and palatable.

Chopped dry kashmiri red chillies

Place the chillies on a chopping board. Cut the stem of the chilli. Chop the chillies horizontally into 1/2” pieces. For deseeded chopped chillies, cut the stem of the chillies and remove the seeds. Chop them into 1/2” pieces. Use as required.
You can also chop them using a pair of scissors.

Roasted dry kashmiri red chillies

Roast the red chillies lightly on a tava (griddle), till it gives out a pleasant aroma. Keep aside and use as per recipe requirements. You can roast whole Kashmiri red chillies or can cut the chillies open, remove the seeds and then dry roast them.

Soaked and chopped dry kashmiri red chillies

Slit the soaked dry kashmiri red chillies lengthwise, deseed them with the help of a sharp knife, Then group the slit chillies together on a chopping board and chop them into small or big pieces, using a sharp knife, as per your requirement.

Soaked dry kashmiri red chillies

To soak the chillies, discard the stems and place them in a bowl with boiling water. Cover with a lid and allow them to stand for 30 minutes. Drain and use as per the recipe.

• Kashmiri chillies are readily available in most grocery stores and supermarkets in whole and powdered form.
• Choose the ones with good red colour and uniform size. Avoid buying those that are reddish brown in colour.
• If buying from bulk bins, make sure the lot is not contaminated with sticks and stones and also ensure that the bins were kept covered to avoid dust.
• If buying pre-packaged, check the seal of the package and the date of packing to choose as new a lot as possible.

Culinary Uses of whole dry Kashmiri red chillies, Kashmiri mirch in Indian Cooking

1. One of the most famous and a must sauce in Chinese cuisine Schezuan Sauce  a spicy and pungent Chinese condiment or a dip which is supremely popular all over the world. Basic Dum Aloo Gravy gets its deep flavour and luscious texture from a paste of onions and spices.

2. Mysore Chutney chutney can be used as spread on the inner side of dosa and topped with Potato Bhaji, to make Mysore Masala Dosa . Thai Red Curry Paste red vibrant colour is derived from Kashmiri Red Chillies traditionally made in mortal and pestle, to extract all the flavours out of the ingredients and make it even flavourful. 

• It can be stored whole or in powdered form, at room temperature, in an airtight jar.
• Avoid exposure to air and moisture.
• If colour fades, it means the lot is getting old, so use up soon or discard.